Pure honey does not go bad. Most honey is a supersaturated with sugar. Sugar being hygroscopic, its attractiveness to moisture makes honey a dehydrating agent. Most microorganisms do not grow in honey because of its low water activity. Molds and bacteria that land on the honey lose their own moisture(desiccate) to the honey, Thus their growth cycle is compromised and spoilage is reduced.
Over the time, honey may get crystallized. Crystallized honey can be re-liquefied by heating. You should never leave a jar of honey standing open. The supersaturated sugar solution will absorb moisture from the air and gradually become weaker, losing its anti-bacterial properties.
Over the time, honey may get crystallized. Crystallized honey can be re-liquefied by heating. You should never leave a jar of honey standing open. The supersaturated sugar solution will absorb moisture from the air and gradually become weaker, losing its anti-bacterial properties.